Yaki Mondoo (Pot Stickers) Recipe 🥟

Description

Yaki Mondoo, a delightful Korean dish, is a testament to the fusion of flavors that Asian cuisine offers. This recipe, shared by my friend Debbie, who has a Korean stepdaughter, promises a savory adventure for your taste buds. The cook time encompasses the preparation of fragrant rice, seasoned ground beef, and the indulgent deep-frying process, ensuring each bite is a symphony of flavors and textures.

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour and 10 minutes
• Recipe Category: Meat
• Keywords: Korean, Asian, < 4 Hours

Nutritional Information

• Calories: 481.8
• Fat Content: 25.1g
• Saturated Fat Content: 13.6g
• Cholesterol Content: 88.5mg
• Sodium Content: 638.3mg
• Carbohydrate Content: 36.1g
• Fiber Content: 1.2g
• Sugar Content: 3.7g
• Protein Content: 26.5g

Ingredients

Instructions

1. Prepare Filling:

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   • In a skillet over medium heat, cook the ground beef with finely chopped onion and diced green pepper until the meat is browned and the vegetables are tender. Drain any excess fat and set aside to cool slightly.

2. Mix Ingredients:

   • In a large mixing bowl, combine the cooked ground beef mixture with shredded Colby cheese, grated cheddar cheese, and cooked rice. Mix thoroughly until all ingredients are evenly distributed and the mixture is cohesive.

3. Heat Oil:

   • In a deep fryer or large, heavy-bottomed pot, heat cooking oil over medium-high heat until it reaches 350°F (175°C). Ensure there is enough oil to submerge the pot stickers completely.

4. Fill Wraps:

   • Lay out the wraps on a clean, dry surface. Spoon a generous portion of the meat and rice filling onto the center of each wrap. Be careful not to overfill.

5. Shape Pot Stickers:

   • Moisten the edges of each wrap with water to help seal the pot stickers. Fold the wraps in half over the filling to create half-moon shapes, then pinch the edges firmly to seal, ensuring there are no gaps.

6. Deep Fry:

   • Carefully place the filled pot stickers into the hot oil, a few at a time, ensuring they are not overcrowded. Fry until they turn golden brown and crispy, about 3-4 minutes per batch.

7. Serve Hot:

   • Remove the cooked pot stickers from the oil using a slotted spoon and drain them on paper towels to remove excess oil. Serve hot with your favorite dipping sauce and enjoy the irresistible crunch and savory goodness of these Korean-inspired delights.

8. Enjoy!:

   • Yaki Mondoo (Pot Stickers) are best enjoyed fresh and hot, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven or microwave until heated through before serving.

Yield

This recipe yields approximately 18-24 filled wraps, making it perfect for sharing with family and friends or as a delightful addition to any gathering or potluck. So, roll up your sleeves and dive into the delicious world of Yaki Mondoo! 🎉